CAKES | 189 Place raw cashews in a mixing bowl and cover with water. Let rest overnight. You can also cover them with boiling water and soak for 1 hour (uncovered). Then drain thoroughly. Preheat oven to 175°C and line a 20x20 cm pie dish with parchment paper. Set aside. THE BASE Place oats, almonds, sea salt, and sugar in a blender and mix on high until a fine meal is achieved. Remove lid and add melted coconut oil, starting with 4 tablespoons and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil. Transfer mixture to parchment-lined dish and spread evenly to distribute. Then place another piece of parchment paper on top and use a flatbottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom. Bake for 15 minutes, then increase heat to 190°C and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly, and then reduce oven heat to 162° C. THE FILLING Once cashews are soaked and drained, add to blender with coconut cream, vegan cream cheese, corn starch, vanilla, maple syrup, coconut oil, lemon zest, lemon juice, and sea salt. Blend on high until very creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lemon juice for acidity, lemon zest for tartness, salt for flavor balance, and maple syrup for sweetness. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
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